1 cup heavy cream
1/3 cup white sugar
1 (25 ounce) can evaporated milk
1 cup packed brown sugar
2 eggs
1 cup rolled oats
1 cup raisins
1 cup butterscotch topping
1/2 cup brown sugar
2 teaspoons vanilla extract
In a medium saucepan, combine cream and sugar. Cook over medium heat until mixture thickens to spreading consistency. Cool completely.
In a food processor, combine brown sugar, eggs and oats. Blend until smooth. Add vanilla extract and blend until smooth. Whisk in 1/4 cup brown sugar and vanilla juice. Transfer to an ungreased and cookie sheet.
Bake 20 minutes in the preheated oven, or until firm. Remove flipped cookie sheets when firm; cut crosswise with a knife into 12 wide diagonal slices. Cool completely. 4 ones each. In cool oven, arrange waxed and dried then powdered raisins and 1 cup butterscotch topping. Spread mixture over cookies; dust with 1/3 cup brown sugar and 1 teaspoon vanilla extract. Cool completely. Cut into squares or discs according to individual preferences. Lightly toasted coconut and walnuts, if desired, are used in place of raisins and walnuts.